Galatoire's Trout Meuniere Amandine


  • 4 (6- to 8-ounce) trout fillets
  • Salt and pepper, to taste
  • 1 cup milk
  • 1/2 cup flour
  • Oil
  • 1 cup butter
  • 1 cup sliced almonds
  • Juice of 1 lemon
  • 1/2 tablespoon chopped parsley


  1. Sprinkle fillets with salt and pepper, dip into milk and roll in flour.
  2. Fry in 3/4 inch of hot oil in a shallow skillet until golden on both sides.
  3. Remove and keep warm.
  4. In a separate pan, melt and whip butter until brown and frothy.
  5. Add sliced almonds and lemon juice.
  6. Place each fillet on a heated plate and pour sauce over it.
  7. Sprinkle with chopped parsley.

Serves 4.

Source: Galatoire's, New Orleans, Louisiana

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